"flask. The hollow evacuated wall of the cooker thermally insulates its contents from the environment, so they remain hot for several hours. Thermal cookers appeal to Cantonese cooks because many Cantonese dishes require prolonged braising or simmering. When these cookers were first introduced in the US, they sold very quickly in the larger Asian supermarkets. The slow cooker is used for a similar purpose; but instead of minimising heat loss, sufficient heat is applied to the non-insulated slow cooker to maintain a steady temperature somewhat below the boiling point of water. A slow cooker allows any desired cooking time; the"
"Simmering Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature (higher than 71–82 °C). To keep a pot simmering, one brings it to a boil and then reduces the heat to maintain the temperature. Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water"
"or a blow torch prior to serving. A dishwasher has been used to cook salmon. Low-temperature cooking Low-temperature cooking is a cooking technique using temperatures in the range of about for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about , and using a combi steamer providing exact temperature control. The traditional cooking pit also cooks food at low temperature. Cooking food by a low-temperature method does not necessarily imply that the ""internal"" temperature of the food is"
"Low-temperature cooking Low-temperature cooking is a cooking technique using temperatures in the range of about for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about , and using a combi steamer providing exact temperature control. The traditional cooking pit also cooks food at low temperature. Cooking food by a low-temperature method does not necessarily imply that the ""internal"" temperature of the food is lower than by traditional cooking. Low-temperature cooking has been used for a long time; evidence"
"Coddling In cooking, to coddle food is to heat it in water kept just below the boiling point. In the past, recipes called for coddling fruit, but in recent times the term is usually only applied to coddled eggs. The process is either done in a regular pan or pot, or through the use of a special device such as an ""egg coddler"" (originally known as a ""pipkin""). The word ""coddle"" evolved from the name of a warm drink, ""caudle"", and ultimately deriving from the Latin word for warm drink, ""calidium"". Comparing the coddling cooking technique to boiling when it"
"Subcooling The term subcooling also called undercooling refers to a liquid existing at a temperature below its normal boiling point. For example, water boils at 373 K; at room temperature (300 K) the water is termed ""subcooled"". A subcooled liquid is the convenient state in which, say, refrigerants may undergo the remaining stages of a refrigeration cycle. Normally, a refrigeration system has a subcooling stage, allowing technicians to be certain that the quality, in which the refrigerant reaches the next step on the cycle, is the desired one. Subcooling may take place in heat exchangers and outside them. Being both"
"Carryover cooking Carryover cooking (sometimes referred to as resting) is when food retains heat and continues to cook even after being removed from the source of heat. Carryover cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and must be accounted for in recipes as it can increase the internal temperature of foods by temperatures between 5 and 25 degrees Fahrenheit (3–14°C). The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking. Resting, when used as a synonym for carryover cooking, also refers"
"The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes. Boiling water is used as a method of making it potable by killing microbes that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at 70 °C (158 °F) for ten minutes, many organisms are killed, but some are more resistant to heat and require one minute at the boiling point of water. Boiling is also used in cooking. Foods suitable for boiling include vegetables, starchy foods such as rice,"
"is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as 82 °C (180 °F). In Japanese cuisine, simmering is considered one of the four essential cooking techniques. Food prepared in a crockpot is simmered. Examples include stews, chili, soups, etc. Bulgarian traditional food, especially tender meat dishes are often simmered for extended periods of time. Examples include stews, soups, Vanyas, etc. In traditional Dutch and Flemish cuisine, less tender cuts of beef are simmered for several hours to obtain Carbonade flamande. Traditionally a"
"Parboiling Parboiling (or leaching) is the partial boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning . The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs, and to soften vegetables before roasting them. The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an"
"the food being too hot for one to eat or drink. Yad soledet bo The Hebrew phrase yad soledet bo (, the degree of heat ""from which the hand recoils"") is a principle in Jewish law that governs those laws that deal with cooking. It can be referred to as ""burning"" and is the temperature at which someone would reflexively withdraw one's hand from the source of heat. The Talmud additionally refers to this degree of heat as that which would scald a baby's abdomen.(B.Shabbat 40b). The temperature that constitutes ""yad soledet bo"" is under dispute. While Rabbi Moshe Feinstein"
"lowered by approximately 0.5 °C. At in elevation, water boils at just . Boiling as a cooking method must be adjusted or alternatives applied. Vegetables and some starches will simply take longer to cook, while rice and legumes (beans) usually require a pressure cooker. Pasta will also require a pressure cooker. A pressure cooker is often used to compensate for the low atmospheric pressure at very high elevations. Under these circumstances, water boils at temperatures significantly below 100 °C and, without the use of a pressure cooker, may leave boiled foods undercooked. Charles Darwin commented on this phenomenon in ""The"
"small amount of oil or fat in a shallow pan over relatively high heat), ""salai"" (smoked or grilled food on the fire such as dried fish and the ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking), ""sangai"" (method of cooking whereby food mainly dries spices are frying without oil), ""layur"" (warm over low heat to dry) are examples of terminologies for dry-heat cooking methods. On the other hand, moist-heat cooking method includes terms such as ""tanak"" (cooking in a pot especially rice), ""jerang"" (boiling or simmering normally used of liquids), ""celur"" (blanching or dipping something"
"subcooling for these kind of systems. Due to the particular nature of these systems, the topic of subcooling must be treated accordingly, having in mind that the conditions of the fluid that leaves the gas cooler in supercritical systems, must be directly specified using temperature and pressure. Subcooling The term subcooling also called undercooling refers to a liquid existing at a temperature below its normal boiling point. For example, water boils at 373 K; at room temperature (300 K) the water is termed ""subcooled"". A subcooled liquid is the convenient state in which, say, refrigerants may undergo the remaining stages"
"Sautéing Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist, and sauté pans are a specific type of pan designed for sautéing. Ingredients for sautéing are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken,"
"ebullioscopic increase, one of them leads to adding salt when cooking pasta only after water has started boiling. The misconception is that since the water boils at a higher temperature, food will cook faster. However, at the approximate concentration of salt in water for cooking (10 g of salt per 1 kg of water, or 1 teaspoon per quart), the ebullioscopic increase is approximately 0.17 °C (0.31 °F), which will arguably make no practical difference for cooking, although salt may add to flavors. Boiling-point elevation Boiling-point elevation describes the phenomenon that the boiling point of a liquid (a solvent) will"
"Gentle frying Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, tender cuts of meat, sausages, and as a first step in fried potatoes. Low-temperature frying is useful if the frying fat scorches at higher heat levels (e.g. butter), or if the frying fat has flavor that the cook wants to preserve (e.g. olive oil). Overheated oils can produce unhealthy, even carcinogenic, compounds. In starchy foods, low-temperature frying gives the starch in"
"Boilover A boilover (or boil-over) type of fire refers to an extremely hazardous situation where an attempt is made to extinguish semi-enclosed oil or petrochemical fueled fire with water. The hazard results due to the difference in density between oil and water. NFPA defines boil-over as: ""An event in the burning of certain oils in an open-top tank when, after a long period of quiescent burning, there is a sudden increase in fire intensity associated with expulsion of burning oil from the tank."" Boilover is also common in the home as a chip pan fire when cooking. As water is"
"Braising Braising (from the French word ""braiser"") is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle"
"a while. If the heating continues, the food will be overcooked. Sous-vide cooking continues until the center of the food has reached its target temperature. If it continues after this, the food will not be overcooked, and it will not cook more after it stops being heated. The time taken for the center of food to reach the target temperature depends on the initial temperature, the thickness and shape of the food, and the temperature of the bath. One limitation of sous-vide cooking is the fact that browning (Maillard reactions) happens at temperatures above the boiling point of water. The"
"whether it is at its boiling point or not. Boiling Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling: nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate,"
"have a minimum recommended liquid level to avoid uncontrolled heating. Many slow cookers have two or more heat settings (e.g., low, medium, high, and sometimes a ""keep warm"" setting); some have continuously variable power. Most slow cookers have no temperature control and deliver a constant heat to the contents. The temperature of the contents rises until it reaches boiling point, at which point the energy goes into gently boiling the liquid closest to the hot surface. At a lower setting, it may just simmer at a temperature below the boiling point. To use a slow cooker, the cook places raw"
"Yad soledet bo The Hebrew phrase yad soledet bo (, the degree of heat ""from which the hand recoils"") is a principle in Jewish law that governs those laws that deal with cooking. It can be referred to as ""burning"" and is the temperature at which someone would reflexively withdraw one's hand from the source of heat. The Talmud additionally refers to this degree of heat as that which would scald a baby's abdomen.(B.Shabbat 40b). The temperature that constitutes ""yad soledet bo"" is under dispute. While Rabbi Moshe Feinstein ruled that a temperature of 110 °F (43 °C) must be"
"This is called boiling-point elevation. At palatable concentrations of salt, the effect is very small, and the boiling point elevation is difficult to notice and this is why experiments to prove this are considered inconclusive. However, while making thick sugar syrup, such as for Gulab Jamun, one will notice boiling point elevation. Due to variations in composition and pressure, the boiling point of water is almost never exactly 100 °C, but rather close enough for cooking. Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks, and soups. Boiling has several advantages."
"High-altitude cooking High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure. The effect starts to become relevant at altitudes above approximately . Means of compensation include extending cooking times or using a pressure cooker to provide higher pressure inside the cooking vessel and hence higher temperatures. At sea level, water boils at . For every increase in elevation, water's boiling point is"
"boilover prediction unreliable. Boilover A boilover (or boil-over) type of fire refers to an extremely hazardous situation where an attempt is made to extinguish semi-enclosed oil or petrochemical fueled fire with water. The hazard results due to the difference in density between oil and water. NFPA defines boil-over as: ""An event in the burning of certain oils in an open-top tank when, after a long period of quiescent burning, there is a sudden increase in fire intensity associated with expulsion of burning oil from the tank."" Boilover is also common in the home as a chip pan fire when cooking."
"Searing Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a browned crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed , so searing requires the meat surface be free of water, which boils at around . Although often said to ""lock in"
"Boiling Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling: nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types."
"Slow cooker A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in Australia, South Africa, Canada, New Zealand, the United Kingdom and the United States), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soups, stews and other dishes (including beverages, desserts and dips). A wide variety of dishes can be prepared in slow cookers, including ones typically made quickly,"
"which require browning to develop flavors during roasting or frying, require temperatures higher than those in a pressure cooker. Pre-frying ingredients in the open pressure cooker is sometimes recommended before the actual pressure cooking process is begun. A pressure cooker can be used to compensate for lower atmospheric pressure at high elevations. The boiling point of water drops by approximately 1 °C per every 294 metres of altitude (1 °F per every of altitude), causing the boiling point of water to be significantly below the at standard pressure. Without the use of a pressure cooker, boiled foods may be undercooked,"
"down to a wavelength of 190 nm. Superheated water Superheated water is liquid water under pressure at temperatures between the usual boiling point, and the critical temperature, . It is also known as ""subcritical water"" or ""pressurized hot water."" Superheated water is stable because of overpressure that raises the boiling point, or by heating it in a sealed vessel with a headspace, where the liquid water is in equilibrium with vapour at the saturated vapor pressure. This is distinct from the use of the term superheating to refer to water at atmospheric pressure above its normal boiling point, which has"
"foodstuffs. Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer. Beef can be cooked using the sous-vide method, which cooks the entire steak to the same temperature, but when cooked using a method such as broiling or roasting it is typically cooked such that it has a ""bulls eye"" of doneness, with the least done (coolest) at the center and the most done (warmest) at the outside. Meat can be cooked in boiling"
"and sous-vide. These techniques are often used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods have time to dissolve connecting tissue which otherwise makes meat remain tough after cooking. Meat has usually been cooked in water which is just simmering, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract. Since thermostatic temperature control became available, cooking at temperatures well below boiling, (sous-vide) to (slow cooking), for prolonged periods has become possible; this is just hot enough to convert the tough collagen in connective tissue into gelatin through hydrolysis, with"